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Protein-Based Fat Replacers: A Focus on Fabrication Methods and Fat-Mimic Mechanisms
The increasing occurrence of obesity and other non-communicable diseases has shifted the human diet towards reduced calorie intake. This drives the market to develop low-fat/non-fat food products with limited deterioration of textural properties. Thus, developing high-quality fat replacers which can...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000404/ https://www.ncbi.nlm.nih.gov/pubmed/36900473 http://dx.doi.org/10.3390/foods12050957 |